Lentil Curry Bowls with Cilantro Cashew Sauce
Total Time
1 hour 25 minutes
Prep Time
20 mins
Cook Time
1 hour 5 mins
Rating
4.8 out of 5 stars
(33)
Ingredients
6 servings
- For the Cilantro Cashew Sauce:
- 1/2 cup fresh cilantro
- 3/4 cup cashews (mine were salted)
- 1/3 cup water
- 1/4 teaspoon salt
- juice of 2 limes
- 1 clove garlic (optional)
- 1–2 teaspoons honey
- For the Roasted Carrots:
- 8–10 carrots, peeled and chopped into chunks
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- salt to taste
- For the Rice and Lentil Curry:
- 1 cup basmati rice
- 1 tablespoon oil
- 1/2 cup chopped onion
- 2 cloves garlic
- 2 tablespoons red Thai curry paste
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seed (or ground cumin)
- 1 cup brown lentils, rinsed
- 14 ounces tomato puree
- 2 cups chicken or vegetable broth
- pinch of salt
- avocado and cilantro for topping
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Preparation
Chef’s notes
The recipe is flexible, and you can choose to make one part or all parts of it based on your time and preference.
Optional:
Adjust the amount of honey in the cilantro cashew sauce to taste.